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I am looking for supporting documentation to be able to hold raw meat products at or below 50F for up to 10 hours.

Last Updated: August 17, 2009

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These processing temperature environments are pretty standard in the industry, you should still be in the "lag" phase of pathogen growth.

Here are two article to support this:
1) http://meathaccp.wisc.edu/assets/TompkinPaper.pdf

2) S.C. Ingham, et al. 2007. Predicting Pathogen Growth during Short-Term Temperature Abuse of Raw Pork, Beef, and Poultry Products: Use of an Isothermal-Based Predictive Tool. J. Food Protection 70:1445-1456.

Also UW-Madison has a tool that calculates this (based on article #2):
http://meathaccp.wisc.edu/THERM/calc.aspx

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